Once upon a time, I made a recipe for scallops with a tarragon sauce. While potentially delicious in theory, it called for so much tarragon that when all was said and done I felt like I'd just eaten fourteen pounds of licorice, followed by a scallop. Not good. So I've been a little wary of tarragon ever since. This has lessened somewhat as I've grown fond of the flavor potential of fennel and star anise (the duck leg in star anise broth at Portland's Aviary was a pretty transcendental food experience), so this pretty, light spring-y pasta dish is a little leap forward for me. And what a delicious, rewarding step it is!
